INDAILY.COM.AU By Philip White

 

‘Made from Viognier deliberately unpruned to encourage botrytis strike, it has a prickle all its own in that alluring pickled ginger fragrance. It’s fluffy of texture, but that cushion, with its appropriate sweetness, is neatly offset by considerable high-country acidity. So sure, take it with your afternoon paté on toast, even with contrasting crudités or giardiniera, or try it for elevenses with Haigh’s ginger chocolates.’

HALLIDAY WINE COMPANION By James Halliday

 

Elegant medium-bodied cabernet…no attempt to over-extract or over-elaborate.This is just what the terroir should give; varietal fruit expression in a demure red berry fashion; fine earthy tannins, just so.’

94 POINTS